Chef Luke Denton Schafer

Burrata with Prosciutto di Parma: Creamy burrata cheese paired with thinly sliced Prosciutto di Parma, heirloom cherry tomatoes, and a drizzle of aged balsamic vinegar

Seafood Crudo: A selection of fresh tuna, scallops, and red prawns, delicately marinated in citrus, olive oil, and Sicilian sea salt

Parmigiana di Melanzane (Vegetarian): Layers of baked eggplant, rich tomato sauce, basil, and melted mozzarella, finished with freshly grated Parmesan

Risotto al Tartufo Nero: Creamy risotto infused with black truffle and Parmigiano-Reggiano, topped with a touch of mascarpone

Homemade Tagliatelle al Ragù di Cinghiale: Fresh tagliatelle pasta served with a slow-cooked wild boar ragù, finished with rosemary and pecorino

Gnocchi alla Sorrentina (Vegetarian): Hand-rolled potato gnocchi baked with San Marzano tomato sauce, fior di latte mozzarella, and fresh basil

Filetto di Manzo al Barolo: Tender beef fillet cooked in Barolo wine reduction, served with truffle mashed potatoes and sautéed spinach

Branzino al Forno: Whole roasted sea bass with lemon, rosemary, and olive oil, served with roasted fennel and herb-infused olive oil

Melanzane Ripiene (Vegan): Stuffed eggplant with a filling of quinoa, zucchini, sun-dried tomatoes, and pine nuts, topped with basil pesto

Tiramisu: Classic tiramisu made with mascarpone cream, espresso-soaked ladyfingers, and a dusting of cocoa powder

Cannoli Siciliani: Crispy cannoli shells filled with sweet ricotta cream, candied orange, and dark chocolate chips

Panna Cotta al Limone: Silky lemon-infused panna cotta served with a raspberry coulis and fresh mint

Oysters Rockefeller: Baked oysters topped with a creamy spinach-Parmesan sauce and a golden breadcrumb crust

Carpaccio di Manzo: Thinly sliced beef tenderloin drizzled with truffle oil, Parmesan shavings, and arugula

Stuffed Figs with Gorgonzola and Prosciutto

Black Ink Tagliolini with Lobster: Handmade squid ink pasta tossed in a light lobster bisque sauce with tender lobster pieces

Porcini Mushroom Risotto with Parmesan Crisp: Creamy risotto infused with earthy porcini mushrooms, topped with a delicate Parmesan crisp

Pumpkin Ravioli with Brown Butter and Sage: Sweet pumpkin-stuffed ravioli dressed in a nutty brown butter sauce with crispy sage leaves

Seared Duck Breast with Pomegranate Glaze: Succulent duck breast with a tangy-sweet pomegranate reduction, served with roasted root vegetables

Herb-Crusted Lamb Chops with Mint Gremolata: Juicy lamb chops coated in a herbed crust, paired with a mint and lemon gremolata and a potato gratin

Grilled Sea Bass with Saffron Sauce: Perfectly grilled Mediterranean sea bass, served over creamy saffron-infused mashed potatoes and wilted spinach

Molten Chocolate Lava Cake with Raspberry Coulis

Amaretto Tiramisu

Passionfruit Panna Cotta

Gazpacho Shots Trio: Three mini gazpacho shots: classic tomato, watermelon-basil, and cucumber-mint

Marinated Anchovies with Citrus Zest: Served on a bed of shaved fennel and orange segments, drizzled with olive oil

Beetroot Tartare: With capers, shallots, and a creamy horseradish espuma, served on crispy rye crackers

Charcoal-Grilled Octopus: Served with a smoked paprika aioli and crispy chorizo crumbs

Garlic Prawns with Lemon Foam: Sizzling prawns in garlic olive oil, topped with a light lemon emulsion

Mussels Escabeche: Marinated in white wine vinegar, saffron, and herbs, served with crunchy pickled vegetables

Mini Iberian Pork Sliders: Topped with caramelized onion jam, manchego, and a dollop of alioli on brioche buns

Patatas Bravas Duo: Crispy potatoes served with a spicy smoked tomato sauce and garlic aioli in separate dips

Stuffed Piquillo Peppers: Filled with creamy cod brandade and garnished with roasted almond flakes

Mini Crema Catalana: A traditional burnt cream served in small ceramic dishes with a hint of orange zest

Churro Bites with Chocolate Ganache: Bite-sized churros dusted in cinnamon sugar, served with warm dark chocolate for dipping

Turrón Cheesecake: A deconstructed cheesecake inspired by almond nougat, layered with honey, nuts, and a crunchy crumble

Chilled Melon & Cucumber Gazpacho

Octopus Carpaccio: Thinly sliced octopus with preserved lemon, fennel shavings, capers, and a drizzle of Sicilian olive oil

Mediterranean Mezze Trio: Featuring roasted red pepper hummus, whipped feta with thyme honey, and a smoky baba ghanoush, served with za’atar pita crisps

Charred Sardines: Served over a bed of herbed bulgur, with roasted cherry tomatoes and a lemon-garlic emulsion

Spinach & Ricotta Gnocchi: Hand-rolled gnocchi in a light sage butter sauce, topped with crispy Parmesan shards

Grilled Halloumi Salad: Warm halloumi with arugula, pomegranate seeds, candied walnuts, and a citrus vinaigrette

Seared Sea Bream Fillet: Served with saffron-infused potato purée, a side of sautéed wild greens, and tomato confit

Slow-Cooked Lamb Shoulder: Braised in white wine and herbs, paired with charred eggplant purée and a drizzle of pomegranate molasses

Mediterranean Vegetable Millefeuille: Layered zucchini, eggplant, and roasted peppers with goat cheese, basil pesto, and toasted pine nuts

Rosewater and Pistachio Panna Cotta

Dark Chocolate and Olive Oil Mousse

Baklava Cheesecake

Bruschetta al Pomodoro: Grilled bread with garlic, diced tomatoes, basil, and olive oil

Caprese Salad: Fresh mozzarella, ripe tomatoes, and basil drizzled with extra virgin olive oil and balsamic glaze

Antipasto Platter: A selection of cured meats (prosciutto, salami), cheeses (pecorino, gorgonzola), marinated olives, and artichoke hearts

Risotto alla Milanese: Creamy saffron risotto with Parmesan cheese

Pasta alla Carbonara: Spaghetti tossed in a creamy sauce made with eggs, Pecorino Romano, pancetta, and black pepper

Minestrone Soup: Hearty vegetable soup with beans, pasta, and a rich tomato broth

Pollo al Marsala: Pan-seared chicken breasts in a Marsala wine and mushroom sauce

Eggplant Parmigiana: Layers of fried eggplant, mozzarella, Parmesan, and tomato sauce baked to perfection

Grilled Branzino: Whole Mediterranean sea bass seasoned with herbs and olive oil, served with a lemon wedge

Tiramisù Pistacho: Layers of espresso-soaked ladyfingers with mascarpone cream and cocoa powder

Passion Fruit Panna Cotta: Silky vanilla custard topped with a mixed berry coulis

Hazelnut Cannoli: Crisp pastry shells filled with sweet ricotta cream, chocolate chips, and a hint of orange zest